Make memories with engaging, appeasing charcuterie platters.
When Salina Taylor-Caldwell, manager and catering coordinator at Washoe Public House in Reno, arranges a charcuterie board either at home or in the restaurant, she keeps one thing in mind: conversation. These easy smorgasbords of beautifully presented bites inspire new tastes, movement, and lively exchange at gatherings.
“As people are trying foods, they are experiencing fun and flavors they may have never had,” Taylor-Caldwell explains. “Charcuterie gives the opportunity to highlight local foods in a creative way that guests love.”
Board Basics
Wendy Baroli, owner of Reno’s Girlfarm, also operates Wren Wood Studio, where she mills custom charcuterie boards considered pieces of art. Her food-safe, wood-and-resin freeform boards make a statement as the base of culinary displays.
“You use your heart and your hands when you present food,” Baroli says. “You can see with charcuterie boards the time spent to create that visual. Whether you put it on a paper plate, fine china, or a wooden board, it will authenticate the experience and signify the work that’s gone into putting everything together.”
Plated Perfection
A French term for prepared meat products, charcuterie traditionally centers on the use of meats and cheeses. Taylor-Caldwell has a go-to formula she sticks to for parties of 20 or less.
“I usually use five cheeses to three cured meats,” she notes. “That’s my baseline. I enjoy going to Sprouts Farmers Market or Whole Foods Market for their amazing cheese selections and think outside the box when it comes to flavors.
“I always add olives and three to four different types of crackers,” she continues, “plus lots of color with fruits, nuts, jams, and spreads I get from local craft fairs and farmers’ markets.”
When assembling a board, Taylor-Caldwell starts with any item that goes in a bowl (such as the jalapeño artichoke dip included in the recipe below). She then sets the cheeses, making sure none of them is near each other. Next, she cuts or folds the meats in different styles. Finally, she adds stacks of crackers and finishes with splashes of color.
“The important thing is to have fun with it and get creative,” she says. “If you have something you’ve wanted to try or have been saving in your pantry, this is a great opportunity to share your find with the group. And create stories and memories, too.”
Charcuterie Short List
For a traditional meat and cheese platter, Taylor-Caldwell suggests adding the following staples to your shopping basket.
Meats
- Prosciutto
- Calabrese salami
- Soppressata
Cheeses
- Brie (mushroom brie is one of Taylor-Caldwell’s favorites)
- Blue cheese
- Goat’s milk cheese
- A hard cheese (such as Cheddar, Parmigiano-Reggiano, or Gouda)
- A soft or creamy cheese (such as fresh mozzarella, camembert, or gorgonzola)
Crackers (pick different shapes and sizes)
- Water
- Buttery, flaky
- Grain
Color and texture
- Jalapeño artichoke dip (recipe provided below)
- Dried fruit (figs, apricots, dates)
- Fresh fruit
- 2 to 3 types of nuts (candied or seasoned always are a good choice)
- Marinated olives
- Local or homemade jam or jelly
- Seasonal items (such as jack be little pumpkins carved for bowls or persimmons for fall and winter)
A big fan of charcuterie presentations and cheese in general, writer Heidi Bethel plans to recreate the masterpiece by Taylor-Caldwell and is eager to use her handmade wooden board for the display.
Jalapeño Artichoke Dip
(courtesy of Salina Taylor-Caldwell, manager and catering coordinator, Washoe Public House in Reno. Serves 20)
1 12-ounce jar marinated artichoke hearts, drained
½ cup Parmigiano-Reggiano cheese, grated
½ cup mozzarella cheese, shredded
4 ounces cream cheese
¼ cup mayonnaise
3 medium jalapeños, seeded and coarsely chopped
Salt and pepper, to taste
Place artichokes in a food processor and pulse until chopped. Add chopped jalapeños, then pulse until you reach desired consistency. Add Parmigiano-Reggiano and mozzarella cheeses, cream cheese, mayonnaise, salt, and pepper. Pulse in short bursts or until ingredients start to blend (add splash of water to get it going at first, if need be). Make sure to leave the dip slightly chunky, so it has a good texture.
